Fig, Melon, Prosciutto and Goat Cheese Salad

PREP TIME: 20 minutes plus soaking time if using dried figs
COOK TIME: N/A

Ingredients

I reckon the flavours in this salad combine very well - rosemary and goat milk cheese particularly. The recipe works well without the melon.

Submitted by Jean-Pierre.

 
Ingredients for 4-6.
 
6-8 figs, fresh or dried according to season.
 
Half a melon (rock or honey dew)
 
250 gms of goat milk cheese. You can use either fresh goat milk cream cheese or ripened cheese. You could also use cow milk cottage cheese or home made cream cheese, but not commercial cow milk cream cheese which tastes awful).
 
3-6 slices of prosciutto
 
Rosemary, parsley, olive oil, white wine or lemon juice.
 
 
 
 

Directions

If using dried figs, soak them in wine, lemon juice or just water, for a few hours.
 
Chop a few leaves of rosemary and pound or whiz with some olive oil till liquid.
 
Cut the cheese in bite size pieces and drizzle with the green rosemary mixture. Do not toss or mix.
 
Cut the figs, melon, prosciutto in bite size pieces.
 
Scatter all the ingredients on a serving dish or individual plates, dust with parsley, and drizzle with good olive oil. Accompany with a mesclun salad drizzled with olive oil and lemon juice.
 
Variation: leave the figs whole, cut a cross on top and open delicately. Stuff with a piece of cheese and rosemary mixture. Wrap each fig with a large ribbon of prosciutto. Serve on a platter with melon pieces or just on their own as finger food or with green salad as an entree.